Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Mustard | 1 tsp (5g) yellow | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a teaspoon of mustard
- a tablespoon of oil
Directions
Mrs. Morgan, Rockford, III.
Cut the white meat of chickens into small bits, the size of peas, (also the dark meat, if you like,) chop the whol^! parts of celery nearly as small. Prepare a dressing thus " Rub the yolks of hard boiled eggs smooth ; to each yolk put half a teaspoon of mustard, the same quantity of salt, a tablespoon of oil, and a wine glass of vinegar ; mix the chicken and celery in a large bowl and pour over this dressing with a little cream added. The dressing must oiot be put on till just before it is served.